Stephane Becht Appointed New Executive Chef at Windsor in Vero Beach, Florida

Betsy Hanley, president of Torwest, Inc. and Windsor Real Estate, Inc., announced September 25 the appointment of Stephane Becht as executive chef at Windsor, the private residential community and sporting club developed by the Honorable Hilary M. Weston and her husband W. Galen Weston in Vero Beach, Florida.

Becht joins Windsor after more than three decades of culinary experience in Michelin-rated restaurants, luxury hotels, and resorts. In his new position, Becht is responsible for overseeing all food operations at the Club’s two fine dining restaurants as well as all culinary activities associated with Windsor’s special events, corporate and leisure meetings.

“We are thrilled to have Chef Becht join our team as executive chef,” says Robert Gallagher, general manager at Windsor. “His years of experience as an accomplished executive chef will be an asset to our Club as we continue to elevate the culinary offerings in our dining rooms, casual outlets and retail store. Our members will surely benefit from his experience at some of the most notable dining spots in the world.”

For the last three years, Becht was the executive chef at The Pierre Hotel in New York City, which was voted best food in Condé Nast Traveler for the Americas in 2010 and 2011. Previously, Becht served as executive sous chef at the Ritz Carlton Hotel in Marina Del Rey, California; executive chef at The Ocean Club - One and Only Resort in Paradise Island, Bahamas and the Delano Hotel in Miami, Florida; and corporate executive chef for development for Norwegian Cruise Line.

“This truly is a great opportunity for me and an honor to be selected as Windsor’s executive chef. I am eager to bring forward and share my culinary expertise at Windsor and look forward to working with Windsor’s exemplary staff to further enhance the dining experience for Windsor’s Members and guests,” Becht says.

Originally from the Alsace region of France, Becht began his culinary journey in his home country, where he held positions of escalating responsibility at Michelin-rated restaurants including Lucas-Carton and Taillevent in Paris. In 1989, Becht moved to the United States where he became the sous chef at La Grenouille in New York City. Additionally, he served as executive sous chef at L’Orangerie in Los Angeles, executive chef at Café Centro in New York City; and Edge Restaurant in Bethlehem, Pennsylvania.

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